Antioxidant content and activity in leaves and petioles of six sweet potato (Ipomoea batatas L.) and antioxidant properties of blanched leaves

Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

Makoto Oyaizu · The Japanese Journal of Nutrition and Dietetics · 1986 · 7.6K citations · Full text

Natural Sciences, Biochemistry, Chemistry +6

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Nihal Türkmen, Y. Sedat Velioğlu · Food Chemistry · 2005 · 881 citations

Agriculture, Food Science, Nutritional Sciences +11

Flavonoid content of several vegetables and their antioxidant activity

Yan‐Hwa Chu, Chao‐Lin Chang, Hsia‐Fen Hsu · Journal of the Science of Food and Agriculture · 2000 · 715 citations

Agriculture, Food Science, Nutritional Sciences +16

Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking

Donglin Zhang, Yasunori Hamauzu · Food Chemistry · 2004 · 706 citations

Agriculture, Food Science, Nutritional Sciences +12

Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes (Ipomoea batatas poir)

Hiroshi Ishida · Food Chemistry · 2000 · 374 citations

Agriculture, Food Science, Plant Sciences +16